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    You are in: Home / Recipes / Rhubarb Mead Recipe
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    Rhubarb Mead

    Total Time:

    Prep Time:

    Cook Time:

    576 hrs 30 mins

    30 mins

    576 hrs

    Lennie's Note:

    Untried by me ... but I would like to try it if someone makes it LOL! Taken from "Rhubarb: more than just pies".

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    Units: US | Metric


    1. 1
      I have not made this recipe, and I do not know what champagne yeast is-- I hope that anyone trying this recipe will be able to find it!
    2. 2
      Prepare yeast as instructed on package.
    3. 3
      Dissolve honey in water; squeeze juice from lemon and add to honey/water mixture.
    4. 4
      Stir in rhubarb.
    5. 5
      Combine this mixture with yeast and place in sterilized carboy (you got me, don't know what this is, either LOL).
    6. 6
      Let sit for 4 to 6 weeks in a dark place with even temperature.
    7. 7
      Rack to remove solids.
    8. 8
      Repeat if necessary.
    9. 9
      Bottle into sterilized wine bottles.

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    Ratings & Reviews:

    • on May 14, 2002

      Champagne yeast is a type of yeast that complements the flowery nature of mead. It requires a longer period of aging than some other types of yeast to produce a good quality mead, however. A carboy is a big glass jar that holds the fermenting brew, often used in homebrewing, for making beer and mead. I suggest anyone desiring to make mead or beer read up on it; a good book to read is "Mad About Mead" by Pamela Spence.

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    • on July 15, 2004


      I used this recipe, but without the rhubarb, as I just wanted a basic mead. I made a still mead with it, and find it to be light tasting, and of course it\\\\\\\'s still improving with age. I have added strawberries with success, and a batch with mint was also good. I agree that mead is a thing of experimentation, I found this to be a good baseline, we are still enjoying our mead.

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    • on May 23, 2004

      I've often made a sparkling rhubarb wine and find it dry and delightful. Because I don't use honey, aging is not an issue. I believe the teabag in this recipe is for the purpose of adding tannin, which I believe would be detrimental to the fruity acidiy of rhubarb. It may also affect the colour. I like the hint of pink in a rhubarb "champagne". Not sure I would attempt this combination of mead. Mead at best, is highly variable and as Sue L suggested, warrants more research.

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    Nutritional Facts for Rhubarb Mead

    Serving Size: 1 (17698 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 2141.5
    Calories from Fat 7
    Total Fat 0.7 g
    Saturated Fat 0.2 g
    Cholesterol 0.0 mg
    Sodium 80.2 mg
    Total Carbohydrate 577.2 g
    Dietary Fiber 8.7 g
    Sugars 560.8 g
    Protein 5.5 g

    The following items or measurements are not included:

    champagne yeast

    tea bags

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